In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.

In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.

I was told yesterday by my coach at my initial appointment that spaghetti squash is now allowed. She specifically said not the other winter squashes (pumpkin, butternut).
PLEASE...PLEASE...PLEASE check with your own coach before you eat it. I don't want to cause any problems for anyone, but that is what she said.

In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.

Quote:

Originally Posted by the wonder cat

I was told yesterday by my coach at my initial appointment that spaghetti squash is now allowed. She specifically said not the other winter squashes (pumpkin, butternut).
PLEASE...PLEASE...PLEASE check with your own coach before you eat it. I don't want to cause any problems for anyone, but that is what she said.

I was allowed yellow crooked neck squash and yellow zucchini squash from day one. I was told by the regional director that there are too many products/veggies for IP to put on one sheet. They put the most common. We can use anything that has a similar nutritional value, carb value, calorie value and glycemic index or load to something on the list. When you look at it that way, there are many squashes of summer variety that match to zucchini or come close. Winter squashes like butternut and acorn do not work though.

I know it is a sample of one but, each of us is to some extent. In my case, I Lost 40 pounds in 10 weeks so, for me and maybe some other people similar to me, it might not be an issue.

-Trim all fat from meat.
-Combine seasonings, dip chops then chill for 30 minutes.
-Heat approximately 2 Tsp. olive oil in large non-stick skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole & bake at 350*F covered for about 1/2 hour. Uncover & continue baking for another 20 minutes until cooked but not overcooked.

Prepare sauce:
-In 2 tsp olive oil saute the onions until soft but not browned.
-Season with S&P, then add the mushrooms and spices of your choice.
-Spoon sauce over each chop as it is served.

-Trim all fat from meat.
-Combine seasonings, dip chops in egg & then in crumbs,
chill for 30 minutes.
-Heat approximately 2 Tsp. olive oil in large non-stick skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole & bake at 350*F covered for about 1/2 hour. Uncover & continue baking for another 20 minutes until cooked but not overcooked.This will crisp up the coating.

Prepare sauce:
-In 2 tsp olive oil saute the onions until soft but not browned.
-Season with S&P, then add the mushrooms and spices of your choice.
-Spoon sauce over each chop as it is served.

I grew a bunch of basil this year so was hungry for Pesto. I'm still working on the recipe and would love some input. Here's what I tried - it was okay but not perfect
1 cup spinach
1 cup basil
1 clove garlic (I used 2 but that was too much)
1 TBS EVOL
2 TBS WF Alfredo sauce
Salt and Pepper to taste

I used the blender to get it into a paste and served it over miracle noodles. I ended up adding 5 oz of extra lean ground beef which made it better.

Would love to hear from some of you great cooks ideas to make this better
Jean

Cook up the IP chili till it's nice and thick. Put shredded head lettuce on a plate, add some tomatoes green pepper and onion and then poor the chili over the top of it. Sort of like a taco salad and really good!

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Cook up the IP chili till it's nice and thick. Put shredded head lettuce on a plate, add some tomatoes green pepper and onion and then poor the chili over the top of it. Sort of like a taco salad and really good!

Your post inspired me to make my own taco salad last night. I used 5 oz ground chicken, chili pepper, cumin, garlic, achiote, and sea salt. It was delicious! And I had been craving Mexican food. So, thanks MotherDuck for the suggestion!

3. Rub mixture on both side of the chicken breasts and let stand for 30 minutes (or overnight...the longer the more flavor in the chicken)

4. Preheat the grill to medium hot.

5. Grill the chicken breasts 5-7 minutes on each side or until done.

Notes: Got this off of food.com. I made it tonight and really enjoyed it. I cut up the chicken smaller and them into kebobs and added my nights veggies to the kebobs, so it was fun to grill & eat. You could probably bake it if it's too nasty out to grill. Also, it seems like a lot of oil, I know, but on the kebobs most of the oil came off when making and cooking.